A 3-Star Michelin restaurant, Eleven Madison has many aces up its sleeve.
[vc_row][vc_column width=”1/4″][vc_separator color=”black” border_width=”10″][vc_custom_heading text=”Madison Park”][vc_separator color=”black” border_width=”2″][vc_widget_sidebar sidebar_id=”sidebar-page”][/vc_column][vc_column width=”3/4″][vc_column_text]
A 3-Star Michelin restaurant, Eleven Madison has many aces up its sleeve. Housed in an art deco building, just off Madison Park, the restaurant is grand and elaborate whilst at the same time creating an intimate and relaxed ambience.
Starting from the unique partnership between co-owners Will Guidara and Chef Daniel Humm, to the kind of thinking that goes into the cuisine that eventually gets served on the guest’s table, is innovative tales are made of. This is precisely what defines and drives the entire culinary experience at Eleven Madison Park.
A number of decisions have led to the restaurant being on the “must visit” list of most New Yorkers. By breaking down the boundaries between the kitchen and dining room, a harmonious intimacy is created. Front-of-house staff are familiar with the dishes, ensuring that food service becomes an art, and the chef gets to tailor his food to the individual diner, creating quirky personalised dishes.
The Swiss-born Humm and New Yorker Guidara pay attention to each individual dish. A Humm classic is the perfectly cooked honey and lavender roast duck and a playful dessert ‘game’ of ‘Name That Milk,’ featuring Mast Brothers chocolate. Following a minimalistic style, dishes are plated in a spare and sometimes monochromatic style, with fewer courses. The ‘less is more’ philosophy which Eleven Madison wanted to endorse and live by saw fruition when the celery root braised in a pig’s bladder dish was presented as a delectable pale sphere on a white plate. The dish has such deep flavour that any garnishing or ornamentation would only get in the way.
The restaurant’s new menu suggests a streamlined return to European classicism, with a rich spin on eggs Benedict and a showstopper with interwoven layers of foie gras and red cabbage. The cooking is clever, innovative and robust with a delicate quality. Instead of having customers depart in a mental blur, the duo want them to remember all the courses they have savoured when they step out. Eleven Madison Park succeeds in doing just that.
And if you liked this story, subscribe to our bi-monthly World Travel Magazine, a handpicked selection of editorial features and stories from Global Destinations, Inspire Me, Insider, Style File, Wellness & Travel, City Travel, Suite Life, At Leisure, Short Breaks and much more.